Wednesday, December 19, 2012

Fermented Cranberry Chutney

This is delicious at the holidays in lieu of traditional cranberry sauce. It is also tasty over yogurt.
 adapted from a recipe at oh lardy 


3 cups fresh cranberries (1 bag)
1/2 cup pecans (optional)
1/2 cup honey
1 tsp sea salt
1/2 cup of whey 
1/2 cup apple juice (original recipe called for apple cider)
1 tsp cinnamon
1/2 tsp ground clove (optional)
Juice from 1 orange and 1 lemon
1/2 cup raisins

Mix all ingredients (except raisins) together.
Put into a food processor or vitamix and lightly pulse until the desired consistency. I make mine medium chunky.
Stir in raisins.
Add mixture to a 1 quart mason jar.
Add filtered water if need to leave about 1 inch headroom.
Tighten lid and leave at room temperature for 48 hours to ferment.

Refrigerate and use within 2 months.

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